Discussion

Making pulled chicken ahead of time?

I was thinking of making pulled chicken sandwiches for my Memorial Day barbecue, with a vinegary sauce. If I smoke and pull the chicken the day before, will it still be as good the next day? And should I mix it with the sauce beforehand, or when serving? Any thoughts? Thanks!

I brine, rub , inject then smoke. After smoking let rest and then pull. It will keep several days in the fridge after pulling. Reheat on low in either a crock pot or dutch oven and I usually use some of the the extra unused vinegar based mop sauce at that time to keep moist.

Sauce made ahead is fine too. I always serve the sauce warm and on the side, but that's just me.